HEM 13023
FUNDAMENTALS OF FOOD PRODUCTION 3 Credit Hours
Kent State University at Ashtabula · UGRD · Fall 2026
1 section
Catalog description
This course focuses on basic to intermediate culinary fundamentals in the commercial kitchen, as well as kitchen management practices and procedures.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #kent_ashtabula-0610Fall 2026UGRD
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